Russian Turkey Roulades

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Gluten-free diets have been generating a lot of buzz with many caregivers and physicians touting the benefits of a diet free of wheat, barley, rye and oats.
Diets like this are restrictive by nature, but Chef Walter Staib of City Tavern says that doesn’t mean they have to be boring and bland.
Chef Walter shows us some gluten-free dishes that are so good you won’t realize anything is missing.

1. Whisk together the mayonnaise, mustard, Worcestershire sauce, salt, white pepper, and cayenne pepper in a medium bowl to make a dressing.
2. Combine the roasted red peppers, carrots, celery, potatoes, and peas in a large bowl. Reserve 1 cup of the dressing for serving and gently toss the vegetables with the remaining dressing.
3. To serve, place about 2-3 tablespoons of the salad onto each slice of the Dietz & Watson® Home style turkey breast, and roll into a roulade. Place the Bibb Lettuce leaves onto a large serving platter. Place the German potato salad on the center of the platter. Arrange the roulades on the salad and sprinkle with parsley.

1. Bring a large saucepan of salted water to a boil over high heat. Toss in the green beans, and cook for 10 to 15 minutes, until the beans are just tender but still firm. Drain and place them in a large bowl.
2. Whisk together the oil, vinegar, and mustard in a small bowl until the dressing is blended.
3. Add the red peppers, mushrooms and shallots to the bowl of green beans, and pour the dressing overtop. Season with salt and pepper, tossing gently to coat.
4. Generously spread the horseradish onto each piece of roast beef.
5. Place 2-3 tablespoons of the salad onto each slice of the Dietz & Watson® Angus Roast Beef, and roll into a roulade. Place the radicchio leaves around a large platter then add the cucumber salad on the center the platter. Arrange the roulades on the salad.